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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (480g) Recipe makes 4 servings |
||
| Calories 697 | ||
| Calories from Fat 319 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.5g | 54% | |
| Saturated Fat 12.3g | 61% | |
| Monounsaturated Fat 14.8g | ||
| Polyunsaturated Fat 4.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 70mg | 23% | |
| Sodium 1771mg | 73% | |
| Potassium 894mg | 25% | |
| Total Carbohydrate 62.1g | 20% | |
| Dietary Fiber 9.4g | 37% | |
| Sugars 10.6g | ||
| Protein 30.4g | 60% | |
Italian Sausage and Peppers
By: Sam #3
May 28, 2008
Taken from an Easy Home Cooking Magazine Dec 2005.
SERVES 4 -6
Ingredients
- 3 cups bell peppers, chunks
- 1 onion, cut into thin wedges
- 3 garlic cloves, minced
- 1 lb Italian sausage, cut into 1in thick slices
- 1 cup prepared marinara sauce
- 1/4 cup red wine
- 1 tablespoon cornstarch
- 4 cups cooked pasta
- 1/4 cup parmesan cheese
Directions
1
Coat slow cooker with cooking spray.2
Place bell peppers, onion and garlic on bottom.3
Arrange sausage over vegetables.4
Combine marinara sauce and wine, pour over all.5
Cover and cook 8 hrs on low heat or 4 hrs on high.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Meat
- Preparation > Equipment > Crock-Pot
Featured Reviews for This Recipe
From: Sweet Baboo
On Oct 25, 2008
What a delicious and dead easy meal this is! I removed the sausage meat from the casings and made little meatballs which I fried first, then proceeded with the recipe as written. Since I wasn't sure when to add the cornstarch, I omitted it, which worked well for me since I added the sauce to the cooked pasta in the pot, and any extra liquid was absorbed by the pasta. I will certainly make this again.
From: 2Bleu (Bird&Buddha)
On Jun 11, 2008
Wonderful, absolutely wonderful. I used our own Super Easy Tomato Sauce for Pizza and Pasta for the marinara sauce and omitted the pasta and cheese as we have sausage and peppers often 'as is' without pasta. I love the technique of slow cooking it with wine, it really mixes well with the flavors of the peppers and sausage (I used a mix of green and red bell peppers). Since I pre-cooked my sausage, I slow cooked this dish for one hour and it was perfect.
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